Description
A fresh and vibrant Mediterranean Tuna Salad served in ripe avocado halves, combining savory tuna with cherry tomatoes, cucumber, Kalamata olives, and feta cheese, dressed with olive oil and lemon juice for a light and flavorful meal that’s perfect for a quick lunch or healthy appetizer.
Ingredients
Scale
Tuna Salad
- 2 cans (5 oz each) tuna in olive oil, drained
- 3/4 cup cherry tomatoes, quartered
- 1/2 cup cucumber, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, finely diced
- 1/4 cup roasted red peppers, diced
- 2 tablespoons feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Avocados
- 2 large ripe avocados
Instructions
- Prepare the Tuna Mixture: In a medium mixing bowl, combine the drained tuna, quartered cherry tomatoes, diced cucumber, sliced Kalamata olives, finely diced red onion, diced roasted red peppers, crumbled feta cheese, and chopped fresh parsley, mixing gently to blend the flavors without breaking down the tuna too much.
- Season the Salad: Drizzle the mixture with extra virgin olive oil and fresh lemon juice, sprinkle with dried oregano, then season with salt and black pepper to taste. Gently fold all the ingredients together ensuring an even distribution of the dressing and spices.
- Prepare the Avocados: Slice each avocado in half lengthwise and carefully remove the pits. Using a spoon, scoop out a small amount of flesh from each half, creating a larger cavity to hold the tuna salad filling.
- Incorporate Avocado: Dice the reserved avocado flesh from the scooped halves and gently fold it into the tuna salad mixture, ensuring the avocado is evenly incorporated to add creaminess and flavor.
- Assemble and Serve: Generously fill each avocado half with the Mediterranean tuna salad mixture, pressing lightly to pack the filling. Optionally, garnish with additional fresh parsley or crumbled feta cheese and serve immediately for best freshness.
Notes
- Use ripe but firm avocados to hold the filling well without collapsing.
- You can substitute feta cheese with goat cheese for a different flavor profile.
- Chill the tuna salad mixture slightly before filling the avocados if preparing ahead to keep it fresh.
- Serve on a bed of greens for added volume and texture.
- This salad can be doubled easily for larger gatherings.
